Spaghetti Squash Bolognese
This is a little time consuming, but worth the work
Ingredients
- 4 tbsp olive oil
- 2 med spaghetti squash, halved crosswise and seeds removed
- Kosher salt and fresh ground black pepper
- 1 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1/2 tsp red pepper flakes
- 2 pounds lean ground turkey breast
- 2 24 oz jars marinara sauce
- 1 cup grated parmesan cheese
- chopped fresh basil, for serving
Instructions
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Carefully, cut spaghetti squash in half and remove seeds. I don't have a picture of this now, but this pic will give you the idea.
- Oil the inside of the squash w/ 2 tablespoons of oil and sprinkle with pepper and salt (optional), we don't add the salt. Place cut side down on the prepaired sheet pan and bake until fork tender, 40-45 minutes.
- Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When oil is hot, add onion, carrot, and celery. Season with pepper and salt if you like, as you know we leave the salt out. Then cook, stirring, until soft about 5 minutes.
- Stir in garlic, thyme, and red pepper flakes. Add the ground meat, crumbling it as you go.
- Cook until thoroughly browned, another 5 minutes.
- Add the marinara sauce and stir to combine.
- Allow the sauce to simmer until the squash finishes cooking, 15 to 20 minutes.
- Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle.
- Use a fork to loosen the squash and form spaghetti like strands.
- Combine spaghetti squash with marinara sauce, top with parmesan and basil.
Notes
This is an awesome, low carb, alternative, to spaghetti and Bolognese sauce. We portion this out in single glassware servings for work day lunches. It microwaves very well. When my coworkers smell this cooking in the microwave, there like what are you eating today. It's the same question daily.